The yield of extracellular glycolipid produced by Torulopsis magnoliae is increased three-to five-fold by the addition of suitable compounds to the growing culture. The supplement, which can be a long-chain acid, ester, hydrocarbon, or glyceride, is hydroxylated and converted to hydroxy fatty acid sophorosides. Fatty esters of all chain lengths from C16to C22, including several unsaturated esters, and even-numbered hydrocarbons from C16to C24are readily fermented. Shorter-chain compounds are used poorly or not at all. With compounds of 16 to 18 carbon atoms, hydroxylation occurs at the terminal or penultimate carbon atom, depending on degree of unsaturation and chain length. Substrates of more than 18 carbon atoms are mainly reduced in chain length by one or more two-carbon units and hydroxylated, giving C17or C18acids with the hydroxyl group on the penultimate carbon atom. The various enzymic reactions which occur during the fermentation are discussed.
扩大培养基中添加适当化合物可将Magnoliae酵母产生的细胞外糖脂产量提高三到五倍。这种添加剂可以是长链酸、酯、碳氢化合物或甘油酯,经过羟基化后转化为羟基脂肪酸索非酮苷。从C16到C22的所有链长的脂肪酯,包括几种不饱和酯,以及从C16到C24的偶数碳氢化合物都容易发酵。较短链的化合物使用效果不佳或根本不使用。对于含有16到18个碳原子的化合物,羟基化发生在末端或次末端碳原子上,取决于不饱和度和链长。含有超过18个碳原子的底物主要通过一个或多个二碳单位减少链长并进行羟基化,从而在次末端碳原子上带有羟基的C17或C18酸。讨论了发酵过程中发生的各种酶反应。